What about cook it til midnight, drain the fat off THEN add the chicken broth and other ingredients. Or you could trim some more fat too. Just a thought…I have no crock pot experience. 
quote:
Originally posted by RapchizzleI have a crock pot at school with me and I need good recipes. I’ve done boston butts in it before (they won’t let me bring my smoker…) and am probably going to do 2 more butts tomorrow.
anyone have any good recipes for hearty manly food?
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
man up rap and put a grill up on fifth. don’t forget the lawn chairs either. If your a senior then your allowed too.
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I leave the fat but don’t add any liquid just a good dry rub on it. I usually put a bed of onions under the butt also and let it go for 6-8 hours.
Zane
To make you some of the best Pork Roast is to
put the pork roast in the crock pot and cover
with (regular) Lawrys Teriyaki marinade cover
and set on low cook for 8 hrs remove roast ,
make rice and cover with left over juce from
crockpot !!!
TexasRed: I tried that stew recipe… it’s killer good!
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quote:
Originally posted by GillsI leave the fat but don’t add any liquid just a good dry rub on it. I usually put a bed of onions under the butt also and let it go for 6-8 hours.
Zane
That’s the ticket. I lay a bed of sliced onion on the bottom of the crockpot, season the meat with a good dry rub, then place the meat in with the fatcap up. Lay more sliced onions on top. If you like a bit of garlic, toss a few cloves in. I don’t add any liquid, at most I’ll put in several shakes of worcestershire sauce.
I let it cook on low anywhere from 8-12 hours, the longer the better. The crockpot will be about 1/2 full of juice/grease. Pour all of that out. Since the fatcap is facing up, take a couple of forks, and lift the fatcap off and discard. Turn the crockpot to high, and shred the meat, stirring it in the crockpot for several minutes. This will “dry” it out a bit. I then shake in some red wine vinegar, stir, then pour in whatever bbq sauce I’m using…usually a mustard base or Sweet Baby Rays if I’m using a bottled sauce.
I would imagine leaving the water out would make it more juicy. The water seems to give it a “dryer” texture that the fat would wouldn’t it? My stepmom usually takes ALL of the fat off the roast, and puts in nothing but watr and her’s usually has a pretty dry texture.
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx